10 Delicious Chayote Squash Side Dish Recipes to Elevate Your Meal

Chayote squash, also known as mirliton, vegetable pear, or cho-cho, is a versatile and often overlooked vegetable. With its mild flavor and crisp texture, it’s a fantastic addition to a variety of dishes. While it can be enjoyed in main courses and salads, chayote squash truly shines as a side dish. This article will explore 10 delectable chayote squash side dish recipes, complete with detailed steps and instructions, that will elevate your meals and introduce you to the joys of this often-underappreciated vegetable.

## What is Chayote Squash?

Before diving into the recipes, let’s briefly discuss what chayote squash is. Native to Mesoamerica, chayote squash belongs to the gourd family, Cucurbitaceae, which also includes pumpkins, melons, and cucumbers. It has a pale green, pear-shaped appearance and a single large seed inside. The entire squash, including the seed, skin, and flesh, is edible. The flavor is often described as a blend of apple and cucumber, making it a remarkably adaptable ingredient.

## Nutritional Benefits of Chayote Squash

Aside from its mild flavor and versatility, chayote squash offers numerous nutritional benefits. It’s low in calories and carbohydrates, making it a good choice for those watching their weight or managing their blood sugar levels. It’s also a good source of vitamin C, folate, and fiber. Fiber aids in digestion, promotes satiety, and helps regulate cholesterol levels. Chayote squash also contains antioxidants, which protect the body against cell damage caused by free radicals.

## Tips for Preparing Chayote Squash

* **Choosing the Right Squash:** Look for firm, smooth-skinned chayote squash that are free from blemishes or soft spots. Smaller squash tend to be more tender.
* **Peeling (Optional):** While the skin is edible, some people prefer to peel chayote squash. Use a vegetable peeler to remove the skin if desired. For younger, smaller squash, peeling is often unnecessary.
* **Removing the Seed:** Cut the squash lengthwise and remove the single seed from the center. The seed is also edible and can be cooked along with the squash.
* **Preventing Discoloration:** Chayote squash can sometimes discolor after being cut. To prevent this, soak the cut pieces in water with a squeeze of lemon juice or a splash of vinegar.
* **Cooking Methods:** Chayote squash can be boiled, steamed, baked, sautéed, grilled, or even eaten raw. The cooking time will vary depending on the method and the size of the pieces.

## 10 Delicious Chayote Squash Side Dish Recipes

Here are 10 fantastic chayote squash side dish recipes to try:

### 1. Sautéed Chayote Squash with Garlic and Herbs

This is a simple yet flavorful side dish that highlights the natural taste of chayote squash.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and diced
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup chopped fresh herbs (such as parsley, thyme, or oregano)
* Salt and pepper to taste

**Instructions:**

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced chayote squash and cook for 8-10 minutes, or until tender-crisp, stirring occasionally.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Stir in the chopped fresh herbs, salt, and pepper.
5. Cook for a minute longer, allowing the flavors to meld.
6. Serve hot as a side dish.

### 2. Creamy Chayote Squash Gratin

A comforting and cheesy gratin that’s perfect for colder months.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and thinly sliced
* 1 tablespoon butter
* 1 tablespoon all-purpose flour
* 1 cup milk
* 1/2 cup grated Gruyere cheese (or cheddar cheese)
* Salt and pepper to taste
* Pinch of nutmeg

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, making a roux.
3. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.
4. Remove from heat and stir in half of the Gruyere cheese, salt, pepper, and nutmeg.
5. In a baking dish, layer the sliced chayote squash with the cheese sauce.
6. Top with the remaining Gruyere cheese.
7. Bake for 25-30 minutes, or until the gratin is golden brown and bubbly.
8. Let cool slightly before serving.

### 3. Roasted Chayote Squash with Parmesan Cheese

A simple and flavorful way to enjoy chayote squash.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and cubed
* 2 tablespoons olive oil
* 1/4 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* Salt and pepper to taste

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the cubed chayote squash with olive oil, Parmesan cheese, garlic powder, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
5. Serve hot as a side dish.

### 4. Chayote Squash and Corn Salad with Lime Dressing

A refreshing and vibrant salad perfect for warm weather.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and diced
* 1 cup cooked corn kernels (fresh or frozen)
* 1/4 cup red onion, finely chopped
* 1/4 cup cilantro, chopped

**For the Lime Dressing:**

* 2 tablespoons lime juice
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1/2 teaspoon honey (optional)
* Salt and pepper to taste

**Instructions:**

1. In a large bowl, combine the diced chayote squash, corn kernels, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, garlic, honey (if using), salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Chill for at least 30 minutes before serving to allow the flavors to meld.

### 5. Pickled Chayote Squash

A tangy and flavorful condiment that can be served with a variety of dishes.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and thinly sliced
* 1 cup white vinegar
* 1/2 cup water
* 1/4 cup sugar
* 1 tablespoon salt
* 1 teaspoon mustard seeds
* 1/2 teaspoon celery seeds
* 1/4 teaspoon turmeric (optional, for color)

**Instructions:**

1. In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric (if using).
2. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
3. Add the sliced chayote squash and simmer for 2-3 minutes, or until slightly softened.
4. Remove from heat and let cool completely.
5. Transfer the pickled chayote squash to a sterilized jar and refrigerate for at least 24 hours before serving.

### 6. Chayote Squash and Apple Slaw

A crisp and refreshing slaw with a touch of sweetness.

**Ingredients:**

* 1 medium chayote squash, peeled (optional), seeded, and shredded
* 1 medium apple, cored and shredded
* 1/4 cup mayonnaise
* 2 tablespoons apple cider vinegar
* 1 tablespoon honey
* Salt and pepper to taste

**Instructions:**

1. In a large bowl, combine the shredded chayote squash and shredded apple.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss to combine.
4. Chill for at least 30 minutes before serving to allow the flavors to meld.

### 7. Stir-Fried Chayote Squash with Ginger and Soy Sauce

A quick and easy Asian-inspired side dish.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and julienned
* 1 tablespoon vegetable oil
* 1 inch ginger, peeled and minced
* 2 cloves garlic, minced
* 2 tablespoons soy sauce
* 1 tablespoon oyster sauce (optional)
* 1 teaspoon sesame oil
* Sesame seeds for garnish

**Instructions:**

1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the minced ginger and garlic and stir-fry for 30 seconds, until fragrant.
3. Add the julienned chayote squash and stir-fry for 5-7 minutes, or until tender-crisp.
4. Stir in the soy sauce, oyster sauce (if using), and sesame oil.
5. Cook for another minute, allowing the sauce to thicken slightly.
6. Garnish with sesame seeds and serve hot.

### 8. Chayote Squash Fritters

Crispy and savory fritters perfect as a side or appetizer.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and grated
* 1/2 cup all-purpose flour
* 1/4 cup cornstarch
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup water
* Vegetable oil for frying

**Instructions:**

1. In a large bowl, combine the grated chayote squash, flour, cornstarch, baking powder, salt, and pepper.
2. Gradually add the water, mixing until just combined. Do not overmix.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
4. Drop spoonfuls of the batter into the hot oil.
5. Fry for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the fritters from the skillet and drain on paper towels.
7. Serve hot as a side dish or appetizer.

### 9. Chayote Squash with Brown Butter and Sage

A sophisticated and flavorful side dish.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and cubed
* 4 tablespoons butter
* 1/4 cup fresh sage leaves
* Salt and pepper to taste

**Instructions:**

1. Steam or boil the cubed chayote squash until tender-crisp.
2. While the squash is cooking, melt the butter in a skillet over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Watch carefully to avoid burning.
3. Add the sage leaves to the browned butter and cook for 1 minute, until fragrant and crispy.
4. Drain the cooked chayote squash and add it to the skillet with the brown butter and sage.
5. Toss to coat the squash with the butter sauce.
6. Season with salt and pepper to taste.
7. Serve hot as a side dish.

### 10. Spiced Chayote Squash with Coconut Milk

A flavorful and aromatic side dish with a touch of sweetness.

**Ingredients:**

* 2 medium chayote squash, peeled (optional), seeded, and diced
* 1 tablespoon coconut oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon grated ginger
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon chili powder (optional)
* 1 can (13.5 oz) coconut milk
* Salt and pepper to taste
* Cilantro for garnish

**Instructions:**

1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
4. Stir in the turmeric powder and chili powder (if using).
5. Add the diced chayote squash and coconut milk.
6. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the squash is tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro and serve hot with rice or other grains.

## Conclusion

Chayote squash is a versatile and nutritious vegetable that deserves a place in your culinary repertoire. These 10 side dish recipes offer a variety of flavors and cooking methods to explore, from simple sautéed dishes to creamy gratins and refreshing salads. With its mild flavor and adaptable texture, chayote squash can be easily incorporated into your favorite meals. So, next time you’re looking for a new and exciting side dish, reach for a chayote squash and discover the delicious possibilities it has to offer!